If you run a food business, your premises matter more than you might think. Inspectors don’t just look at your food. They look at where you prepare it, store it and serve it. Getting your food business premises requirements right can save stress, time and money. It also helps protect your food hygiene rating.
This guide breaks it all down in plain English. No legal waffle. Just practical help for cafés, restaurants, takeaways, food trucks and small producers across the UK.
What are food business premises requirements?
Food business premises requirements are the basic rules your kitchen or food area must meet. They come from food safety law and are checked by your local authority.
They cover things like cleanliness, layout, equipment and hygiene controls. The aim is simple. Food must be safe to eat and free from contamination.
These rules apply whether you work from a shop unit, a café, a van or a shared kitchen.
Why your premises affect food safety
Your premises support your food safety management system. If the space doesn’t work, food safety becomes harder.
Poor layouts cause cross contamination. Hard to clean surfaces lead to dirt build up. Bad storage can mean unsafe food.
When inspectors visit, they look at how your setup helps or hinders safe food handling. A well planned space makes inspections smoother and supports digital food safety and paperless food Safety systems.
Layout and workflow
Your layout should allow food to move in one direction where possible. From delivery to storage, prep, cooking and service.
Raw and ready to eat foods must be kept apart. This can be done by space, time or equipment. Clear separation lowers risk and keeps your food hygiene paperwork simple.
Ask yourself a few basic questions:
- Can staff wash hands without crossing prep areas?
- Is there enough space to work safely?
- Are cleaning tasks easy to do?
If the answer is no, changes may be needed.
Floors, walls and ceilings
Surfaces must be easy to clean and in good condition. This doesn’t mean expensive finishes. It means practical ones.
Floors should be smooth and non slip. Walls should be washable. Ceilings should not flake or drip.
Peeling paint, broken tiles and exposed wood are common inspection issues. They trap dirt and bacteria and harm your food hygiene rating.
Regular checks and quick repairs help keep standards up.
Handwashing facilities
Handwashing is a top priority for inspectors.
You must have a dedicated handwash sink in food prep areas. It must have:
- Hot and cold running water
- Soap
- Hygienic drying such as paper towels
It can’t be used for washing food or equipment. Clear signage helps remind staff and supports food safety training resources.
Food prep and cooking equipment
All equipment must be suitable for food use and easy to clean. This includes worktops, fridges, freezers and cooking kit.
Wooden boards and damaged surfaces are often flagged. So are overloaded fridges and broken seals.
Temperature control is key. Your food safety management system should include regular checks. Using digital food safety tools can save time and reduce errors.
Storage and stock control
Food must be stored safely and correctly labelled. This includes dry goods, chilled food and frozen items.
You should:
- Keep food off the floor
- Use sealed containers
- Separate raw and cooked foods
- Rotate stock using date labels
Good storage supports paperless food Safety and helps you stay organised during busy periods.
Cleaning and waste areas
Cleaning needs its own space and structure. Chemicals must be stored away from food. Cleaning tools should be kept clean and dry.
Waste areas should be:
- Easy to clean
- Covered where needed
- Emptied regularly
Overflowing bins are a fast way to lose points on your food hygiene rating.
Pest control basics
Your premises must be pest proof. This means no gaps, no damaged doors and no food left exposed.
Simple steps make a big difference:
- Keep doors closed
- Fix holes quickly
- Clean up spills straight away
You should also keep pest control records as part of your food hygiene paperwork.
Lighting and ventilation
Good lighting helps staff work safely and spot dirt. Lights should be protected so broken glass can’t fall into food.
Ventilation removes steam, grease and smells. Poor ventilation leads to condensation and mould which inspectors don’t like.
If your kitchen feels damp or smoky, it’s time to review airflow.
Toilets and staff areas
Toilets must not open directly into food rooms. They should be clean and have handwashing facilities.
Staff need somewhere to store personal items away from food. Coats, bags and phones don’t belong in prep areas.
These details show control and care during inspections.
Mobile units and temporary setups
Food trucks and pop ups must meet the same standards as fixed sites. Space is tighter but the rules don’t change.
Inspectors look closely at:
- Water supply
- Waste disposal
- Temperature control
- Cleaning routines
A strong digital food safety setup helps mobile businesses stay compliant on the move.
Keeping records simple
Premises rules link closely to your records. Cleaning schedules, temperature logs and maintenance checks all support compliance.
Switching to digital food safety can cut down food hygiene paperwork and reduce stress. It also makes it easier to show control during inspections.
Clear food safety training resources help staff understand why these checks matter and how to follow them every day.
Common mistakes to avoid
Many businesses struggle with the same issues:
- Using hand sinks for washing food
- Storing items on the floor
- Ignoring small repairs
- Poor separation of raw and ready foods
These are easy to fix once you know what to look for.
Final thoughts
Food business premises requirements don’t need to feel overwhelming. When your space is clean, organised and well planned, food safety becomes part of the routine.
Strong premises support your food safety management system, protect your food hygiene rating and save time every day.
If you’d like an easier way to manage checks, records and training, take a look at how the Food Safety App can help you go paperless food Safety and stay on track without the stress.
